Author(s):

Deepak, Dr. Umadevi S Hiremath and Dr. Jamuna KV

Abstract: Tamarind is one of the medicinally important tree got good nutritional and medicinal values and also having pharmacological effects based on the finding the main objective of this study is organoleptic evaluation of products formulated from tender tamarind leaves, the products were prepared using standard procedure and were given for the sensory evaluation (Organoleptic evaluation) to 20 panelists to test for appearance, colour, texture, aroma, taste and overall acceptability using 9-Point hedonic scale. It was found that in roasted bangal gram chutney powder, (RBCP-1) has got good sensory score in all the parameters 7.65, 7.6, 7.65, 7.65, 7.4 and 7.6 in appearance, colour, texture, aroma, taste and in overall acceptability respectively compared to other two variation. Where as in Niger seed chutney powder, (NSCP-1) scored highest in all the sensory attributes, (NSCP-2) and (NSCP-3) scored low in all the attributes because of more sourness. Among all variation hurigalu-2 (HG-2) scored highest in all the sensory attributes with appearance (7.6), colour (7.4), texture (7.35), aroma (7.5), taste (7.5) and overall acceptability (7.95). This might be due to less incorporation of tender tamarind leaves and amla powder which results in less sourness when compared to other two variations. Hence all the products were nutridense and got good sensory scores for the acceptability which can be promoted for regular consumption.

Pages: 1113-1118  |  1871 Views  705 Downloads

Download (918KB)